Featured on Beat Bobby Flay, Episodes 32–34
Components
- General Tso Sauce
- Garbanzo Bean Flour Dredge
- Coconut Milk Rice
- Crispy Oyster Mushroom “Chick’N”
- Seared Chinese Broccoli
- Garnishes & Plating
Instructions
General Tso Sauce
Step One
Whisk cornstarch into ½ cup of room-temperature water. Set aside.
Step Two
In a 4-qt saucepan, whisk dry ingredients into the vinegar.
Step Three
Add remaining ingredients (except slurry) and heat over medium-high.
Step Four
Stir until boiling, reduce heat to medium.
Step Five
Slowly whisk in slurry, stir until thickened (5-6 minutes), then remove from heat.
Garbanzo Bean Flour Dredge
Step One
Whisk all ingredients in a large bowl until evenly combined.
Step Two
Sift and store until ready to use.
Coconut Milk Rice
Step One
Rinse rice until the water runs clear.
Step Two
Add rice, water, and salt to a pressure cooker; cook on rice setting.
Step Three
Once cooked, transfer to a bowl and mix with 1 can of coconut milk.
Step Four
Place the second can in a squeeze bottle for garnish.
Crispy Oyster Mushroom "Chick'N"
Step One
Preheat fryer to 350°F.
Step Two
Soak scallions in ice water for garnish.
Step Three
Toss mushrooms with rice vinegar and smoked salt.
Step Four
Set up bowls: (1) Rice Flour, (2) Coconut Milk, (3) Garbanzo Dredge.
Step Five
Dust mushrooms in flour → dip in coconut milk → coat in dredge.
Step Six
Fry 3 minutes until golden and floating. Drain well.
Seared Chinese Broccolini
Step One
Combine liquids in a squeeze bottle and shake.
Step Two
Heat a carbon steel pan over medium-high.
Step Three
Add broccoli and lightly coat with the sauce blend.
Step Four
Sear 1–2 minutes per side. Remove from heat.
Plating & Serving
Step One
Spoon 2 cups of coconut rice into a wide bowl.
Step Two
Drizzle rice with coconut milk (from squeeze bottle).
Step Three
Arrange crispy mushrooms around the rice.
Step Four
Top with seared Chinese broccoli.
Step Five
Drizzle General Tso sauce around mushrooms and the bowl edge.
Step Six
Garnish with toasted sesame seeds and curled scallions.
Step Seven
Serve sambal in 2.5-oz steel ramekins on the side.